Cholesterol content in eggs during the laying period

Abstract

The aim of this study was to determine the actual cholesterol content in the eggs of breeding hybrid Hisex Brown from a large scale poultry farm in dependence on the lay period. The eggs were collected during the whole lay period at 10-week intervals. The average content of cholesterol per egg increased from 153.45 ± 12.39 to 263.90 ± 14.83 mg. The lowest values (153.45 ± 12.39 mg) were found in eggs at the beginning of the lay period (P < 0.01). Thereafter the cholesterol content was rising at 10th(180.26± 11.16mg), 20th (208.22 ± 18.19 mg)and the 30th (263.90 ± 14.83 mg) week of the laying period. At the 30th week of the lay it reached the peak. At the 40th week (236.72 ± 26.23 mg) we recorded a mild decrease (P < 0.05), followed by no changes till the end of lay. Cholesterol content expressed per 100 g of egg yolk mass varied from 1185.76 ± 110.12 mg to 1549.80 ± 107.87 mg. Its highest concentration (P < 0.01) was found at the beginning of the lay period. At the 10th and the 20th week the cholesterol content decreased and increased in the 30th week again (P < 0.05). Then the cholesterol content mildly decreased till the end of the lay period. At the beginning of the laying period the actual concentration of cholesterol per 100 g of yolk was the highest (P < 0.01) whereas the weight of eggs matter and yolk was the lowest. Our results indicate that the cholesterol intake from eggo in humans is not only dependent on the yolk weight consumed but also on the phase of the laying period.